You missed a key tradition of Christmas pudding, which is to bring it into the room flaming with brandy with the lights off and then serve it. Truly spectacular!

Just started making my grandmother’s Christmas pudding 3 years ago. It actually calls for the fruit to soak in Brandy for 2 weeks 😳. I hadn’t tasted it in 40 years but it brought tears to everyone who still remembers how good it was 40 years ago. I add dates and dried apricots just as you did.

The rare Chef John recipe without a pinch of cayenne.

Curruants, which are like small raisins, and raisins, which are like large currants. England doesn't have any trees left, so they need to use golden syrup. Lmao Chef John is on fire today

I LOVE chef John's beautiful and delicate humor. Just for the records - all the ingredients and about 7/8 of the preparations - are identical to mediterranean cake that is very popular in the vast area between Spain and Morocco to Turkey, Syria, Lebanon, Israel and I think even Iraq. The only difference - we BAKE it instead of steam it, and I becomes very hard, and we then slice it to thin crunchy slices to go with our tea. Can't even recall the name of this, I guess it's just too regular and popular to have a name? Anyways, nice to know that the late Queen would enjoy such thing. And I think Chef John should have introduced a fair warning - the amount of Calories in this thing... well. This is one of the most nutrients-dense foods of all. Dry fruit are immensely packed with sugars and then you add on nuts, and butter and flour, and to seal your doom, just half a cup of whiskey. Great... Anyways this is REALLY tasty, and I would recommend the dried apricots NOT the sweet ones from turkey (although they're very tasty to eat as they are) but to use the darker, naturally dried on the roof - more sour ones from Azerbaijan -- they preserve about twice the aroma and taste and texture of summer apricot.

Here in the UK "pudding" can be used to mean all kinds of things other than desserts, including some varieties of sausage. The rules are complex and, I believe, deliberately arcane just to confuse foreigners. It also provides Brits from different parts of the country as safe subject to have arguments about.

Not sure chef John reads my comment. I made this pudding for Christmas. It turned out perfect. In fact I divided the contents into 2 separate bowls and cooked them separately as this was too much for one pudding. I am planning on freezing one pudding. Friends who tried it said it is excellent. This is my first time ever making a Christmas pudding and thank you chef for the great recipe.

You didn't flambe it with brandy! England refutes your recipe in it's entirety! 😉

7:35-7:37 = "Since they don't have any trees left..." The best Chef John English shade since his infamous "Steak and Pancreas Pie" comment of nine years past. Looks delicious, Chef - methinks HM would approve, so look for that special invite from the Palace.

My grandmother made something similar every Christmas, a steamed carrot pudding, which was served with hard sauce. The "sauce" was basically butter, booze and powdered sugar with maybe a grating of nutmeg or a sprinkle of cinnamon? My gran was German, so I suppose that's where that version came from. Thanks for the memories!

Lol@ Ships and Cricket Bats! You were definitely ON for this one!!!

Since moving from South Africa, I have never had a proper Christmas pudding. My mother made hers in mid-November with brandy, she wrapped it tightly in foil, then once a week until Christmas she poured a couple of tablespoons of brandy over it and wrapped it up again. On Christmas Eve she unwrapped it and left it in the pantry until Christmas Day dinner. Served it with custard, cream, or sometimes brandy butter. I have always been intimidated to try and make. I will definitely do it this year, but add brandy and store it until Christmas.

The rosemary sprigs in the bottom of the dutch oven looks like the most Christmasy thing ever! Thank you Chef John! I'm definitely making this for my family's Christmas Eve celebration!

The Queen's cell number - +44 YASSS QUEEN

I love British Christmas food, so wholesome and perfect for the long cold winter nights

"Even a bad bourbon would be good." Truer words, Chef, truer words...

7:59 just grabs some random berries for the garnish (might be poison) xD xD I love your humor

Looking good chef..... However, in the UK it's typically brought to the table coated with a flaming brandy for a bit of a theatrical entrance; although I'm sure that probably constitutes an OSHA infringement in the US? It's then traditionally served with a creamy brandy sauce as an accompaniment. Conclusion: the more sweet alcohol, the better 🥳

Today, just recently something very sad has happened, it's also cold and dark here. Now I'm feeling joy from watching you. It is lifting my spirit and warms my heart. Thank you for your always cheerful demeanour and quirky humour Chef John. Please stay the same and take care of yourself!! PS: I saw saw the lemon seed fall and get mixed in :O Let's hope Chef John didn't get into a lawsuit over it...

The best ones have been made months in advance

PLEASE! Who DOESN'T have suet just sitting around? Lol I am SOOO giving this a whirl!!!

When I get a notification that you have uploeded a video, my happy time begins 📸❣️🍊♥️🥳.😘🥰🤩❤️ Happy Christmas 🎄⛄،

My ideal afternoon is drinking and watching you😊

I recognize those berries: they're pyracantha. The berries are edible in the "technically you could, but why?" family. Eating a lot of them can give you a hell of an upset stomach since (like many of its cousins in the rose family) the seeds are mildly poisonous.

My new joy Grease the knife Thanks John . That fruit mix is top notch .

I’m sitting on my porch with a cigar and this video, laughing out loud. And no, I’m not laughing at the cigar. You’re delivery is brilliant. Oh, and I learned something. Thanks!!

If you are going to make the Queen a Christmas pudding, you can pop into mine for tea afterwards 😊

As a Canadian subject of the Crown, I am pleased to help you to write to her Majesty. The Palace recommends: Her Majesty The Queen Buckingham Palace London SW1A 1AA If you wish to write a formal letter, you can open with 'Madam' and close the letter with the form 'I have the honour to be, Madam, Your Majesty's humble and obedient servant'. This traditional approach is by no means obligatory. You should feel free to write in whatever style you feel comfortable. We Canadians know that the Queen is shown almost all of her correspondence on a daily basis by one of her Private Secretaries, and she takes a keen interest in the letters she receives.

Delia Smith's Christmas pudding for me. Have been making it for over 30 years. Should be matured for several weeks too

Chef John, I’ve watched many chefs make this pudding and I’ve always been intimidated because it’s seemed too complicated having to be tied up and steamed. I’m encouraged by your video and I believe I may attempted to make it. Thanks, Chef John!!!!

I love that well experienced mixing bowl. 👍

I like the idea of that rosemary. Will have to give this a try, but with brandy sauce to light with a flourish.

My husband's British grandmother, Mimi, made this every Christmas, calling it suet pudding. It was delicious but very rich.

This looks amazing!❤ I look forward to trying this.

"It doesn't contain any sugar" *pours on a cup of maple syrup* hahaha

Next, can you please make sticky toffee pudding?

I like to make candied orange peel at Christmas time and add it to the pudding. This looks great, but I do add the spices of Christmas, nutmeg etc. And, I make an easy rum flavored sauce to serve with. I can’t find suet at the meat department anymore. Most of the young guys don’t even know what it is. I’ve bought it Amazon, but will try butter. You always demonstrate so well, and you crack me up to boot, chef John!

Your humor is on point today. 😂

I absolutely love the stuff. I've already had 2 Christmas pudding desserts. In all honesty, I love the extras I put on it. Double cream, custard, Brandy butter, brandy cream, Baileys cream and Courvoisier cream all in the sane bowl! its traditional to pour a little brandy on top, and set it alight. love this recipe. Great vlig

While I don't make every recipe you post, these videos have been invaluable to my mental health and calmness. I learn a lot, and my stresses melt away. Thank you for making such great videos.

I have never heard of pouring golden syrup or maple syrup over a plum pudding or using creme freche as an accompaniment. As far as I know, this wasn't a British thing. In the UK, my family there would pour warm custard sauce over your slice. My gran made puddings for the whole family & used to start making them a couple of weeks before Christmas. After Christmas dinner, my grandfather would bring the pudding to the table, splash a little whiskey or rum over it & light it. We kids were thrilled when the flames turned different colours as the alcohol burned off. To my knowledge, no curtains or tablecloths ignited. Slices were then doled out to everyone & the custard sauce was passed around. Great fun.

Omg this guy is hilarious. Thanks for the chuckle 😂

Chef Johnnn! Just made this for xmas 23'..As an American all the fuss in the old Xmas songs are true! Bloody Brilliant! Yes.. I can say bloody....because after all... I am the Royal King of my Royal pudding! 😂

This looks so rich I need a glass of milk after watching.

That plant is Pyracantha, I believe. My mom liked the beautiful red ( and some have yellow berries) and green. She had a plant growing on the side of our brick garage when I was in elementary school long ago. I believe my mom said the berries will make animals, such as dogs, and humans, sick ( stomach upset ) in large amounts.

I adore plum pudding with rum sauce. My mom, GOD rest her soul would make it at Christmas.

Chef John, you are killing me with the jokes and one liners in this one!

this looks great. Nothing whatsoever like any christmas pudding I ever saw in the UK, or any recipe I've ever read (and I've read plenty), but what they heck!

Awesome! I’ve always wanted to make this. I lived in England and the traditional recipes I found were very involved and spread over days and weeks. I gave up before even trying. I will definitely be making Chef John’s version!! Thank you Chef and Merry Christmas 🎁

Making sure the bottom of the bowl is not in contact with the pan is actually practical. While the maximum temperature the water can reach is its boiling point, the pan itself can be much hotter. So if you have a plastic bowl, it can (and likely will) melt unless there is something to insulate it from the pan. If you have a ceramic bowl this is not an issue, but then the bowl is likely much hotter than it should be and the pudding will cook faster than you expect and likely dry out or start to burn so when you tip it out, the top is a charred mess

The word "pudding" is the English word for sausage (the word "sausage" itself coming instead from the French). In England, the traditional sausage would be minced pork, suet, blood, seasonings, and sometimes breadcrumbs and flour stuffed in the entrails of a pig and boiled until firm. Plum puddings were originally made very much the same way: bread crumbs and flour mixed with suet and sweetmeats (raisins, candied fruit etc) stuffed in the stomach of sheep or goat or other mammal and then boiled until firm. From there they went to being wrapped in tight-woven fabric and boiled, and now in the modern day they are more often steamed in a pudding basin. The word "pudding" to refer to types of English sausage still lives on in foods like "black pudding". "Plum" just means some sweet thing. So "plum pudding" if transliterated from Germanic-derived English to French-derived English would render to something like "desert sausage".

As far as I'm concerned, there's always room for pud

Yum, love a Christmas pud

Christmas pudding is fruitcake's adorable offspring.

🎅Love it: "they cut all the trees down to make ships and cricket bats" PMSL Don't forget the brandy or rum butter to serve and the flaming brandy or rum as it is brought to the table 🎅

Ok…I’m a LOYAL fan and I love everything you do, but this tops it all! I await every, “After all” rhyme and I believe this one is your BEST! I enjoy your delivery, your thoughtful insights, and your subtle humor as much as I enjoy your recipes! Keep it coming!

I love your way of explaining the recipes. Its almost comedy

"Even a bad bourbon would be good" - Chef John 2021

Love steamed pudding. Had a great one at an inn on the Isle of Skye!

My English mother and grandparents would pour a little brandy on top and light it before serving. It adds a little flavor and cooks some of the outside sugar.

Seriously, I have been waiting all day for this! I’m so happy: now, I can take a nap in peace. As for the pudding, I won’t make it this year because it’s a little late for me to switch gears on the Christmas menu, but I think I definitely will next year. Hey, maybe on the Fourth of July!

No syrup in our house, we cover it in brandy and set it alight. Also, traditionally there could be a silver coin somewhere in the pudding.

I can't wait to try this. Thank You 🤗🤗🤗🇺🇸

You’re awesome. So easy to listen to you. Love your recipes. You feel like a dear friend ❤

This looks good. I'm gonna make it, and eat it!

You were in rare form with this one. The joke to food ratio was reaching dangerous numbers.

This is a great recipe!! Thank you, HAPPY HOLIDAYS T YOU.

If this guy narrated every news station, I would be very happy

I love dry fruit and this awesome 👏

I ❤️❤️❤️ this cake ! I’ll try it tomorrow. 😋

Not only is every dessert a pudding, but they are all eaten with what we would call a tablespoon. I was gobsmacked!

Wow! Thanks! I can’t wait to try it!

I have the perfect pudding basin for this. Maybe the reason you don't want it touching the bottom is because you don't want any soggy bottoms. :P

keep the desserts coming Chef John!! I'm the dessert bringer at my Home Group....I've made so far Your chocolate carnation and peanut butter fudge! Your mini croissant Pecan Pies! Your chocolate and butterscotch Budino! and your hummingbird cake!! Everyone at my Church now wants me to make sweets for them!! :) ALL THANKS TO YOU SIR!! THANK YOU AND MERRY CHRISTMAS!!!!

I loved making this for Christmas. It turned out perfect. I had holly but no berries so took white chocolate and food color and it looked great. A new holiday tradition!

I made this recipe today, even had real maple syrup to brush on. Delicious. My family however, lacking a refined palate, would require more sweetness, so I whipped up a quick hard sauce. Splendid. Thanks to you and the good friend you haven't met for this new addition to my holiday arsenal of flavor.

🇹🇷 Turkish apricots and medjoul dates are my absolute fav fruit. This has to be a great dessert. I will make it alcohol free though. 😊 Wish you all a nice day. Take care, Dilek

My parents are coming for Christmas this year and they lived in England for several years. I'm anxious to see how it all turns out! It also gives me a reason to buy a Dutch oven.

My grandpa steamed me one for Christmas and holy guacamole was I not excited looking at it but one taste and I was in love. Seriously this is amazing and you made it much more reasonable to assemble

Love Chef John. Gonna make this! Merry Christmas

Interesting, my British friends mailed a Christmas pudding to me, and it will be delivered today or tomorrow.

Your cake looks very festive, thank you for sharing

Oh my…. Fabulous ! I’m one of those weirdos that love fruit cake… I would so love this !

A few years ago I made chestnuts roasted on an open fire. This year, I was planning to make a figgy pudding. So the timing for this recipe is perfect! Though instead of maple syrup I'll probably try to make some kind of rum sauce.

The Queen would have loved your Christmas pudding, Chef, if she were still with us

Fabulous! Thank you.

yummmmmmmm! I made your fabulous green bean casserole for Thanksgiving, and it was the star of the meal!! I love this recipe. I am going to make it for xmas

My mami used to make this for Christmas and I remember hearing it seated for some months before we actually ate it. Could that be true?

_You are, after all, the junior of Cuba Gooding, of your Queen's Christmas Pudding!_

"Or the 4th of July. No hard feelings." DAMN Chef John bringin' the HEAT

Merry Christmas! You just kicked me um...to the delish zone! Always ready to taste new dishes! Yummy, yum! Doing the air fryer way. Waving to you from south Georgia-land of best Peaches, boiled Peanuts, & Vidalia onions!

This looks tasty. As an aside, I think those are pyracantha berries you have there, especially if it has wicked thorns on the bush. They aren't poisonous, but can cause a tummy ache if you eat them. I tried eating them as a kid, and they are not good, but birds seem to like them.

This is a much better alternative to fruit cake 🍰🍑🍓

That's beautiful & looks delicious.🎄😋

Wow ! Chef! Fantastic!!!!!!!

4:03 Leave it to Chef John to answer that one question we all asked our math teacher: “When will I ever use this math?!” Be well, stay kind and blessings to all ~

Invite the Queen for 4th of July celebration!? OMG!! Chef John, can you get any more tongue-in-cheek?!

I made this Christmas Eve and loved it! Thank you!

Dude, I love ALL of your recipes and your KZfaq stuff! Your "Cassoulet" was great. You rock! Keep up the good work.

You are not a dessert person and you don't really like dried fruits. This must be a winner for you to enjoy it so much !